Emaw's Pepper Rice

Elevate your weeknight dinner game with Emaw's Pepper Rice, a vibrant and aromatic dish that perfectly balances bold spices, fresh vegetables, and fluffy basmati rice. This easy-to-make recipe combines the crunch of sautéed red and green bell peppers with the warmth of turmeric, paprika, and cumin seeds, creating a flavorful, colorful medley in every bite. The infusion of fresh garlic, green chilies, and a splash of zesty lemon juice adds layers of depth, while a garnish of cilantro brightens the dish. Ready in just 45 minutes, this one-pot wonder is perfect as a standout main course or a delectable side to pair with your favorite curry or grilled protein. Bursting with flavor and texture, Emaw's Pepper Rice is a must-try for lovers of quick and wholesome meals.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 2 tablespoons Cooking oil
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 medium Onion
• 4 large Garlic cloves
• 2 medium Fresh green chili peppers
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Cilantro leaves
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear and soak it in water for 20 minutes.

Step 2

While the rice soaks, finely chop the red bell pepper, green bell pepper, onion, garlic, and green chili peppers. Also, chop the cilantro leaves and set aside.

Step 3

In a medium-sized pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with 0.5 teaspoons of salt. Reduce the heat to a simmer, cover, and cook until the rice is tender and water is absorbed (about 12-15 minutes). Fluff the rice with a fork and set aside.

Step 4

In a large skillet or wok, heat 2 tablespoons of cooking oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

Step 5

Stir in the chopped onion and sauté for 4-5 minutes until it becomes translucent.

Step 6

Add the minced garlic and green chili peppers. Cook for 1-2 minutes until fragrant.

Step 7

Add the chopped red and green bell peppers to the skillet. Stir-fry for 5-7 minutes until the peppers are slightly softened but still retain some crunch.

Step 8

Mix in the turmeric powder, paprika, black pepper, and remaining 0.5 teaspoons of salt. Stir well to combine the spices with the vegetables.

Step 9

Gently fold the cooked rice into the skillet, ensuring it is evenly coated with the spice and vegetable mixture. Cook for 2-3 minutes to allow the flavors to meld.

Step 10

Turn off the heat. Sprinkle the chopped cilantro and drizzle the lemon juice over the rice. Toss gently before serving.

Step 11

Serve hot as a main dish or alongside your favorite curry or protein.

Nutrition Facts

Serving size	(1956.2g)

Amount per serving	% Daily Value*
Calories	960.2

Total Fat 32.0g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2437.2mg	0%
Total Carbohydrate 149.4g	0%
Dietary Fiber 13.9g	0%
Total Sugars 18.9g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 264.6mg	0%
Iron 12.1mg	0%
Potassium 1504.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 9.4%

Carbs: 61.1%